The handwritten notes are in French.

Orange marmalade became popular in France through the long tradition of preserving citrus fruits brought from the Mediterranean region. Although marmalade is often associated with Britain, French cooks were making fruit preserves with bitter oranges as early as the 17th century, especially in Provence where citrus cultivation flourished.

Lucile chose to illustrate this recipe inspired by a grandmother from Nice on the Côte d’Azur, who used to make her own jars of marmalade every February using bitter oranges from her garden.

The recipe is handwritten in French.

Created in New Orleans in the late 19th century, Oysters Rockefeller features oysters baked with a rich herb topping.

This watercolor art print features a classic coastal oyster dish: freshly shucked oysters served on ice with mignonette, horseradish, and cocktail sauce, paired with a glass of champagne or sparkling wine.

Oysters have long been part of coastal food culture, harvested from estuaries and shorelines in regions around the world. In French coastal areas such as Brittany and Normandy, they are traditionally served raw with mignonette: A simple vinegar and shallot sauce that complements their natural salinity.

In the United States and the United Kingdom, oysters are often paired with horseradish and cocktail sauce, reflecting regional preferences for stronger flavors. Serving oysters with sparkling wine, particularly from the Champagne region, is based on balance: acidity and effervescence offset the briny character of the oysters.

A symbol of Venezuelan cuisine, Pabellón Criollo is known for its combination of beef, beans, rice, and plantains. This illustration offers a visual introduction to one of the country's most celebrated dishes.

Special for their versatility and light, silky texture, Palacinky are often rolled with fillings like jam, fruit, cheese, or chocolate. They are enjoyed throughout the Czech Republic. Similar thin pancakes are enjoyed across Central and Eastern Europe.